Description

A tangy and crunchy chilled layered dessert featuring a salty pretzel crust, creamy sweet cream cheese filling, and bright lemon pie topping—perfect for summer gatherings.

Ingredients

2½ cups finely crushed pretzels (about 6 ounces)
⅔ cup packed brown sugar
2 tablespoons all-purpose flour
½ cup (1 stick) unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip (or whipped topping)
22 ounces lemon pie filling

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Instructions

Preheat oven to 375 °F (190 °C).
In a bowl, mix crushed pretzels, brown sugar, and flour.
Pour in melted butter; stir until crumbs are evenly coated.
Press mixture into bottom of a 9×13-inch baking pan, reserving about ½ cup for topping.
Bake crust for 8–10 minutes until lightly golden; cool completely.
In a mixing bowl, beat cream cheese until smooth.
Add powdered sugar and mix until combined.
Fold in Cool Whip gently until no streaks remain.
Spread cream cheese mixture evenly over cooled crust.
Spoon lemon pie filling on top and smooth surface.
Sprinkle reserved pretzel crumbs over the lemon layer.
Refrigerate for at least 4 hours or overnight.
Cut into 12 bars and serve chilled.

Notes

Fully cool the baked crust to prevent layers from becoming soggy.
Reserve pretzel crumbs for a decorative topping and extra crunch.
Lightly dust the lemon layer with powdered sugar just before serving for presentation.
Store covered in the refrigerator for up to 3 days.